Excellent work, Regina. I was in the South Albert liquor store this week and it would seem that one of the liquors I most despise has just been delisted. Finally, the SLGA is using their powers for good. (Unlike when they ditched Bols Creme de Cacao or when they temporarily dropped Hendrick’s.)
You may recall me raging against Bartenders Secret Whiskey Sour back in the summer? Well, thanks to your good taste and unwillingness to tolerate that little charlatan cocktail, it hasn’t been selling very well and is being put on sale just before being yanked from the shelves forever.
Good riddance to bad rubbish.
Of course, I wasn’t in the liquor store to check up on the status of Bartenders Secret. I was there to purchase a bottle of Schloss Kirsch. It’s an Austrian, cherry-based liqueur. And while it’s an ingredient in cocktails such as the Blackjack, the Godfrey No. One, the Lady Finger and the Moonlight, it is more often used these days in the making of genuine Black Forest Cake.
We were having guests over for dinner one evening, you see, and for some reason I got it in my head that, instead of mixing drinks, as they’d be bringing their kid over and we’d have our kids running around, it’d be smarter for me to make a fancy dessert.
Smarter my eye.
I discovered that just because a person can mix up a respectable cocktail, it does not mean he’ll be able to bake a decent cake.
That said, here’s the recipe I used….